Eeferences. 295 



Chapters X., XI. 



For references to aeration, see Chapter V. 



Points of Attention for the Patrons of Cheese Factories and Cream^ 

 eries. Ontario Bull. No. II. 



Milk for Cheese Making. Ontario Bull. *No. XLI.; Bull. No. 

 XXVIII. ; Bull. XCIV. ; Canada Central Experimental Farm Dairy. 

 Bull. No. 1. 



Pure Lactic Culture of Bacteria in Cheese Making. Wisconsin Rept. 

 for 1896, pp. 112-126. 



Rennet Extracts of Commerce. Iowa Bull. No. 22, pp. 845-851. 



Losses in Cheese Making. Vermont Rept. for 1891, pp. 95-100. 



The Effect of Salt Upon Cheese. Wisconsin Rept. for 1894, pp. 

 220-222. 



The Effect of Aeration on the Flavor of Tainted Curds in Cheese 

 Making. The Influence of Acid on the Texture of Cheese. The Hot 

 Iron Test. Experiments in Ripening the Milk before Setting. Wis- 

 consin Rept. for 1895, pp. 127-138. 



Experiments in the Manufacture of Cheese. New York ( State ) 

 Repts. for 1891, p. 216; 1892, p. 295; 1893, p. 239; 1894, p. 263. 



Hints to Cheese Makers. Iowa Bull. No. 19, pp. 627-631. 



Investigations in Cheese Making. Iowa. Bull. No. 21, pp. 735-767. 



Experiments in Cheese Making. Minnesota Bull. No. 19, pp. 

 20-25. 



Experiments in the Manufacture of Cheese. Wisconsin Rept. for 

 1894, pp. 131-149. 



The Relation Between Milk Solids and the Yield of Cheese. Wis- 

 consin Rept. for 1895, pp. 100-119. 



Notes for Cheese Makers for May. Ontario Bull. No. XL. ; for July, 

 Bull. No. XLIIL; for August, Bull. No. XLIV. ; for October, Bull. 

 No. XLVII. Rept. for 1889, pp. 163-179. 



Notes for Cheese Makers for May. Canada Central Experimental 

 Farm, Dairy Bull. No. 2; Special Dairy Bulletins for July, August, 

 October and June. 



Articles on Spring, Summer and Fall Cheese in Ontario Rept. for 

 1893, pp. 167-170. 



Gas Producing Bacteria, and the Relation of the Same to Cheese. 

 Wisconsin Rept. for 1895. 



The Rise and Fall of Bacteria in Cheddar Cheese. Wisconsin Rept. 

 for 1896, pp. 95-111. 



An Aromatic Bacillus of Cheese. Iowa Bull. No. 21, pp. 792-796. 



Changes During Cheese Ripening. Iowa Bull. No. 24, pp. 969-984. 



